Vermicelli Upma: Is your vermicelli upma sticky and soggy? Try these tips and recipes...

How to make seviyan upma: Every day, people want something healthy and tasty for breakfast. However, in this hectic life, no one has time to sit down and eat a meal. However, on your holidays, you can prepare and eat your favorite dishes for breakfast. Many people crave light but tasty breakfasts. Some people love South Indian recipes. They usually enjoy idli, dosa, and poha, as well as seviyan upma. However, sometimes, the seviyan upma becomes sticky during preparation, making it difficult to prepare and taste good. Learn about the problem of sticky and soggy seviyan upma and its recipe from Masterchef Pankaj Bhadoria in this Instagram post.

What to do if your vermicelli upma gets soggy
If the vermicelli upma gets soggy while making it, read Master Chef Pankaj's helpful tips and tricks to ensure your vermicelli upma never becomes soggy or slimy.

Semiya Upma Preparation Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4–5 people

Ingredients for Making Seviyan Upma
1 cup thick vermicelli
1 tablespoon ghee

2 tablespoons oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon chana dal
½ teaspoon urad dal
2 tablespoons peanuts
2 tablespoons cashews
3 green chilies, sliced lengthwise
1 inch of ginger, finely chopped
A few curry leaves
½ cup finely chopped onion
¼ cup chopped carrots
¼ cup chopped beans
¼ cup green peas
Salt to taste
½ teaspoon turmeric powder
1 tablespoon lemon juice
2 tablespoons finely chopped coriander leaves

Method for Making Seviyan Upma
Heat the ghee in a pan. Add the vermicelli and fry until lightly golden.

Now bring 1 liter of water to a boil. Add 1 teaspoon of salt, and then add the roasted vermicelli.

Cook for 3 to 4 minutes, until the vermicelli is about 80% cooked.

Drain and immediately place in cold water. Refrigerate for 10 minutes.

Heat oil in a pan. Add chana dal, urad dal, mustard seeds, cumin seeds, and whole red chilies, and fry until golden brown.

Prepare the tempering by adding peanuts, cashews, green chilies, ginger, and a few curry leaves.

Add the onions and fry until soft.

Add the chopped carrots, beans, and peas. Cook until the vegetables are slightly tender but crisp.

Add turmeric and salt to taste, then add the boiled vermicelli.

Add lemon juice, mix gently, and remove from heat.

Your delicious light vermicelli upma is ready. Enjoy eating it hot with coconut chutney or curd.

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